Slowcooker Winter Vegetable Vegan Chili w/ Southwestern Green Hatch Cornbread
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 4-6 hours (slowcooking)
Servings: 8
The Challenge: Vegan Chili
I love my slowcooker. If you don’t have one, its such a godsend. Put in a bunch of ingredients and cook away for hours. It is super helpful for the hectic days when I don’t have time to cook something from scratch when I get home, but it still allows you to have a really delicious meal with homemade ingredients.
For vegans, one of those classic slowcooked recipes is CHILI. First off, chili is heaven. Spicy, salty, soupy yum that warms your heart and is so good from fall to spring. You can have it more like soup, more like a dip, more like a topping on spaghetti (say what…check it out!), and more like stew. What I love about chili is its a great way to eat up a lot of your veggies on hand.
Tonight, in celebration of the holiday season I wanted to celebrate winter veggies and pair it with EPIC cornbread that uses real corn kernels + green hatch chiles for a splendid bread that pairs well with our winter vegetable chili. I love to cook SEASONALLY. It is a great way to use what is locally produced, have a smaller impact, and cook from scratch. Seasonal + scratch = WHERE ITS AT!
The veggies we choose to use in this were parsnips, carrots, winter greens (collards or can use chard), potato, and we use black eyed peas over the traditional beans. What are you left with a really hearty chili that has tons of texture and crunch as well as the traditional chili flavor. What I love about it is the ability to cook seasonal and from scratch!!
Its so darn good! Now, this cornbread is also EPIC. We make a cornbread from scratch with the real difference maker being we use hatch chiles, fresh corn from the cob, and less sugar than most recipes. Further, WE COOK IT IN A CASTIRON PAN THAT MAKES THE ABSOLUTE BEST CORNBREAD.
Let’s get into it!
Ingredients:
Winter Vegetable Chili
2 tbl olive oil
1 onion, chopped
2 medium garlic cloves, very finely chopped
1 poblano pepper, diced
3 stalks of celery, diced
Spices: 2 tbl chili powder, 1 tsp cumin, 1 tsp sea salt, 1 tsp coriander, 1 tbl coconut sugar, 1 tsp dried thyme
1 cup winter greens (chard, collards), roughly chopped
2 medium parsnips, washed, peeled, chopped into bite size chunks
2 cups diced carrots (about 2 medium carrots),
1 medium russet potato, peeled, diced
2 - 14 oz cans of organic chopped italian tomatoes
12oz can kidney beans, washed, drained
12oz can black eyed peas, washed, drained
1 chipotle in adobo sauce, diced + 2 tbl adobo sauce
1 cup light beer
2 cups low-sodium veggie stock
heavy pinch of salt, pepper, and chili poweder
Green Hatch Cornbread
1 cup organic flour
1 cup yellow cornmeal
1/3 cup organic sugar
1 tsp salt
3 1/2 teaspoons baking powder
1/3 cup melted vegan butter
1/4 cup unsweetened applesauce
1 cup dairy-free unsweetened milk
8oz canned green hatch chiles, drained + rinsed
2 corn cobs, kernels cut off
1 tbl nutritional yeast
Other
fresh cilantro, optional, for serving
chopped green onions, optional, for serving
vegan sour cream, optional, for serving
vegan cheese, optional, for serving
chopped avocado, for serving
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Slowcooker . Large Frying Pan . Castiron Pan . Mixing Spoon
Before You Cook:
Chop + wash fresh ingredients
Preheat oven to 375F
1. To start, add oil to a medium-to-large frying pan. Heat over medium heat for 60 seconds. Add in chopped onions, garlic, poblano pepper, and celery for chili. Cook for 5 minutes before adding in spices. Cook another 60 seconds and add in winter greens. Cook 2-3 minutes until winter greens are wilted and cooked down. Take off heat and set aside.
2. Next, add the rest of the ingredients for the chili to a slow cooker. Add in the cooked ingredients. Slowcook for 6 hours on low or 4 hours on high.
3. One hour before the slowcooking is done (or anytime before … if you start earlier the cornbread won’t be warm) mix together the dry ingredients for the cornbread - flour, cornmeal, baking powder, salt, and sugar.
4. Next, make a well in the middle of the dry ingredients. Pour in milk, melted vegan butter, and applesauce. Whisk. While whisking, add in corn, chiles, and nutritional yeast.
5. Using some neutral oil or butter, rub down the castiron pan. Pour in the batter and sprinkle on smoked paprika, creole seasoning, and salt. Bake at 400F for 30-35 minutes until a fork comes out clean from center and edges are crispy,
6. When done, chop into pie pieces or squares.
7. When the chili is done, serve in a bowl with cornbread. I like to add some vegan sour cream, avocado, cilantro, and cornbread with mine!
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